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Woodhead Publishing

    • Toxic Substances in Crop Plants

      • 1st Edition
      • January 1, 1991
      • J P Felix D'Mello + 2 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 8 1 4 0
      • eBook
        9 7 8 1 8 4 5 6 9 8 4 5 4
      Continuing disquiet over the use of animal by-products in livestock nutrition has provided renewed impetus for the greater exploitation of conventional and novel crop plants both as food and as industrial raw materials. However, a major factor restricting the utilisation of such crops in animal nutrition is the presence of a diverse array of toxic substances capable of inducing effects ranging from loss of hair and wool to severe neurological disorders and even death. Significant advances have been made to establish the nature of these compounds and to assess their effects in animals and man. As in other branches of biomedical research, these developments have been achieved through the multidisciplinary efforts of chemists, biochemists, toxicologists, nutritionists and molecular geneticists. This volume reviews current knowledge of toxic substances in crop plants with particular reference to their anti-nutritional effects in animals and man and the potential for detoxification. The distribution and ecological significance of these compounds is also addressed.

    • Education and Training in Food Science

      • 1st Edition
      • January 1, 1991
      • I D Morton + 1 more
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 8 2 0 1
      This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA. Higher education in food science is discussed, including the training of technicians, and European initiatives, including ERASMUS and Network, are also described. Full coverage of the importance of international trade and the consumer protection acts, including a look at the need of various groups, is provided and the book closes with a look towards the future.

    • Nitrates and Nitrites in Food and Water

      • 1st Edition
      • January 1, 1991
      • M J Hill
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 8 2 7
      • eBook
        9 7 8 1 8 5 5 7 3 6 5 5 9
      Nitrate and nitrite are potentially dangerous substances which can have a detrimental effect on the ecological balance of rivers and lakes, and can cause harm to human health. This book puts into context the magnitude and complexity of the problems caused by nitrate and nitrite, and provides advice and information on ways to combat it.

    • Food Policy Trends in Europe

      • 1st Edition
      • January 1, 1991
      • H Deelstra + 3 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 8 4 1
      • eBook
        9 7 8 1 8 4 5 6 9 8 3 2 4
      This book provides a review of developments in food science and technology that have taken place over the years and have provided solutions to basic problems concerning the availability and quality of food. Future trends in food policy are evaluated and the impact of food regulation on trends in nutrition, techniques of safety assessment, development in analytical techniques and the use of new technologies.

    • The Chemistry of Wood Preservation

      • 1st Edition
      • January 1, 1991
      • R Thompson
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 8 1 7 1
      • eBook
        9 7 8 1 8 4 5 6 9 8 7 0 6
      The effective and lasting treatment of wood against insect and fungal attack grows in importance as forestry reserves decline and as cost increases feed through to the building trade and other timber users. At the same time, environmental pressures bear ever more heavily on the types of chemicals and processes employed in the preservation industry. This book records the proceedings of an international meeting arranged to address such issues. The 15 principal chapters are based upon papers by invited experts to a combined audience of preservation practitioners and non-specialists. The chapter sequence follows the logical pattern of the conference, beginning with a review of the biological threats to be contended. There follow historical and state-of-the-art accounts of aqueous, organic solvent and non-liquid treatment processes. Preservatives increasingly must meet international product and environmental standards, which along with the related test, analytical and quality control procedures, are described and referenced. Contributors from the wood preservation industry address a range of needs associated with cost, safety and performance efficacy, not neglecting a search for a better understanding of the finer chemical mechanisms involved. Remaining problems are outlined in strategies for further research and development.

    • Advances in Soil Organic Matter Research

      • 1st Edition
      • January 1, 1991
      • W S Wilson
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 8 1 3 3
      • eBook
        9 7 8 1 8 4 5 6 9 2 7 4 2
      The papers in this volume provide a balanced account of developments in soil organic matter research. It focuses on composition and structure, water quality, organic matter turnover, humus quality and fertility, and is essential reading for all those concerned with the environmental aspects of soil conservation and improvement.

    • Food Polymers, Gels and Colloids

      • 1st Edition
      • January 1, 1991
      • E. Dickinson
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 8 7 7
      • eBook
        9 7 8 1 8 4 5 6 9 8 3 3 1
      Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

    • Feta and Related Cheeses

      • 1st Edition
      • January 1, 1991
      • A. Y. Tamime + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 7 8 0
      • eBook
        9 7 8 1 8 4 5 6 9 8 2 2 5
      This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.

    • Fatigue Strength of Welded Structures

      • 2nd Edition
      • January 1, 1991
      • S J Maddox
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 0 1 3 7
      • eBook
        9 7 8 1 8 4 5 6 9 8 7 9 9
      The key to avoidance of fatigue, which is the main cause of service failures, is good design. In the case of welded joints, which are particularly susceptible to fatigue, design rules are available. However, their effective use requires a good understanding of fatigue and an appreciation of problems concerned with their practical application. Fatigue strength of welded structures has incorporates up-to-date design rules with high academic standards whilst still achieving a practical approach to the subject. The book presents design recommendations which are based largely on those contained in recent British standards and explains how they are applied in practice. Attention is also focused on the relevant aspects of fatigue in welded joints which are not yet incorporated in codes thus providing a comprehensive aid for engineers concerned with the design or assessment of welded components or structures. Background information is given on the fatigue lives of welded joints which will enable the engineer or student to appreciate why there is such a contrast between welded and unwelded parts, why some welded joints perform better than others and how joints can be selected to optimise fatigue performance.

    • Dietary Fibre

      • 1st Edition
      • November 1, 1990
      • D A T Southgate + 3 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 7 8 5
      • eBook
        9 7 8 1 8 4 5 6 9 8 1 9 5
      Advances made in the last two decades have provided increasing insights into the chemical complexity of dietary fibre and this important book reviews the current state of knowledge on the role of fibre in the diet. It covers such areas as the chemistry of dietary fibre, health benefits to the consumer, effects on the small and large intestine, effect on lipid metabolism, implications to the industry and more…Dietary fibre: Chemical and biological aspects will prove essential reading for food chemists and technologists, nutritionists, biological scientist, clinicians, the food pharmaceutical industries, and regulatory bodies.

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